m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rochester/Finger Lakes NY
Cut me some slack. It was 2 am when i posted this and may have had 4 or 5 small batch bourbons
OK, you get a pass this time. :biggrin1:
Cut me some slack. It was 2 am when i posted this and may have had 4 or 5 small batch bourbons
Burgers look great Steve but it's your buns that got my attention... :becky: would probably agree.
Care to share the recipe for them?
Do you have a recipe for the homemade buns? Are they simple or complicated? They look fantastic!
Anyone here put a thumb print depression in the middle of the patty? It helps the middle cook more completely and the cook avoid that temptation to waste all those juices flattening the burger before serving.
Its a winner. Almost out of of the ETA, gonna have to make some more
Burgers look great Steve but it's your buns that got my attention... :becky: would probably agree.
Care to share the recipe for them?
3 cups flour
1 cup water
Yeast
Teas salt
1 egg
2 tbl Sugar
1/3 cup Oil
Knead dough and then make rounds to proof. I make a ball and flatten out to a disk. The trick is to make the round as big as desired bun diameter. When they rise they get taller but not bigger around. Once proofed to your liking bake @ 425 for about 12 minutes. I really like to use a thick commercial grade baking sheet. I get nice browning on the bottom, better than my cheap stone does.
Ive only been baking breads for a few months. There is something therapeutic about the process.
So, do you just guess on the amount of yeast, or should I know what amount that should be?